Cook: 40 min
50g unsalted Butter, diced and chilled, plus extra for greasing
2 tbsp Olive oil, for frying
1 large Onions, finely chopped
2 garlic cloves, crushed
225g flat mushrooms, chopped
10g dried porcini mushrooms, soaked in boiling water for 20 minutes, then drained and finely chopped
1 tbsp fresh flat-leaf parsley, chopped
4 x 175g fillet steaks, each about 2.5 cm thick
100g smooth chicken liver paté
250g ready-to-roll puff pastry, thawed if frozen
plain flour, for dusting
1 large egg, beaten
175ml Red wine
salt and fresh ground black pepper
Broccoli, to serve
1. Preheat the oven to 220C/gas 7. To make the filling, melt half the butter with half the oil in a frying-pan. Add the onion, garlic, and all the mushrooms and sauté for 10 minutes until tender and all the liquid has evaporated. Stir in the parsley, tip into a bowl, season and cool.
2. Season the steaks. Wipe out the same frying-pan and heat until hot. Add the remaining oil and sear the seasoned steaks for 20-30 seconds on all sides. Cool, then spread over the pâté. Cut the pastry into 4 pieces, roll out on a lightly floured surface to 20cm squares and brush with beaten egg. Divide the mushroom mixture between the squares and place a steak on top, pâté-side down. Bring up two opposite corners of the pastry square to overlap the steak in the centre, seal and gently tuck in the sides, brush with a little beaten egg, and bring the remaining two corners up and seal. Place the parcels on a heated non-stick baking sheet, brush with beaten egg and bake in the oven for 25 minutes for medium-rare, or 5 minutes more for well done.
3. Place the frying-pan that you used to cook the steaks back on the heat. Pour in the wine and allow to bubble down, then simmer until reduced by two-thirds. Just before serving, whisk in the remaining 25g of the butter and season. Serve the beef Wellingtons on warmed plates with the broccoli, and a little of the red-wine jus spooned over.